Spinach Lasagna

Spinach Lasagna

Spinach Lasagna

This indulgent lasagna is delicious and versatile. When you're looking for a meatless meal, it's just the way to go. If spinach isn't your thing, substitute another veggie like squash. Veg out tonight.

At a glance
Main Ingredient:
Cooking Method:
12 servings



2 (14 1/2 oz.) cans diced tomatoes
2 (14 1/2 oz.) cans crushed tomatoes
1 cup white onions, diced
3 tbsp. fresh basil, chopped
2 tsp. dried Italian seasoning
1 tbsp. fresh oregano, chopped
2 tbsp. unbleached cane sugar
1 garlic clove, minced
12 whole wheat lasagna noodles
1 tbsp. olive oil
3 garlic cloves, minced
15 oz. fat-free ricotta cheese
3 cups chopped spinach
1/2 cup fresh parmesan cheese, shredded
2 tbsp. Kalamata olives, finely chopped (optional)
1/2 tsp. crushed red pepper flakes
1/4 tsp. sea salt
1/4 cup shredded part-skim mozzarella cheese, shredded 1/4 cup fat free mozzarella cheese, shredded


Prepare marinara: Sauté onions in saucepan. Add liquid drained from diced tomatoes. Add basil, Italian seasoning, oregano, sugar & red peppers. Simmer 30 minutes or until reduced by half. Add all tomatoes & garlic, and cook 1 minute. Remove from heat & set aside. Prepare Pasta: Cook pasta according to package directions. Drain, rinse, return to pot & cover w/ cold water. Prepare Filling: Heat oil in nonstick skillet over medium heat. Add garlic and cook 20 seconds. Add spinach and cook, stirring often, 3 to 4 minutes. Transfer to bowl. Stir in ricotta, Parmesan, olives, crushed red pepper, salt and 1/2-2/3 cup marinara. Spread 1/3-1/2 cup marinara in bottom of 9x13" baking dish. Line bottom of baking dish with single layer of lasagna noodles. Spoon layer of filling over noodles and spread evenly. Repeat layers. Top with marinara sauce and mozzarella. Bake 20-25 minutes until bubbling & cheese melted.

Additional Tips

Ready in 1½ hour 20 min prep

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